Sheet Pan Herby Ricotta Zucchini Lasagna

Servings: 6-8

• 2-3 large Zucchini, sliced thickly
• 2 tbsp. Olive Oil
• 1 tsp. Salt
• 1 cup Whole Milk Ricotta
• 1 1/2 cups Shredded Mozzarella
• 3/4 cup Freshly Grated Parmesan
• 1/4 cup Fresh Basil, chopped
• 1 1/2 cups Marinara

1. Preheat oven to 400F.
2. On a large rimmed baking pan, add the thickly sliced zucchini. Drizzle with the olive oil and season with salt. Bake for 10 minutes.
3. Remove the zucchini from the baking pan to a plate, then spread out the 1 cup marinara sauce over the rimmed baking pan.
4. Layer the baked zucchini on top.
5. In a large bowl, mix the ricotta, 1 cup shredded mozzarella, 1/2 cup grated parmesan, and chopped basil. Season with salt and black pepper to taste.
6. Add dollops of the ricotta mixture all over the zucchini, followed by dollops of the remaining marinara.
7. Spread the remaining 1/2 cup mozzarella on top, as well as more freshly grated parmesan.
8. Bake for 15-20 minutes, until cheese is bubbly and golden on top.
9. Garnish with fresh basil to enjoy warm!